INSTRUCTIONS

1

Rinse fresh blue cultured mussels in a colander and set aside.

2

Trim stalks from fennel and using a vegetable peeler, remove blemishes from outer layer. Reserve fennel fronds for garnish. Finely slice fennel into thin strands - this can be done with a mandolin or a knife.

3

Melt 1 tbsp. of the butter and olive oil in a large, heavy-bottomed pan.

4

Add fennel, onion, garlic and sauté over medium low heat for about 10 minutes, until soft.

5

Stir in saffron, bay leaf, sea salt and pepper to taste. Turn up the heat to medium high.

6

Add wine and remaining butter; stir, then add the mussels. Cover and leave to steam for 5 minutes, or until mussels have opened.

7

Discard any mussels that do not open.

8

Toss everything together with lemon zest and juice.

9

Transfer mussels to individual plates or a serving dish. Top with reserved fennel fronds.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com. *Saffron are the stamens of the crocus sativus flower. They are expensive, but a little go a long way. If not available, substitute a pinch of turmeric.